292 kitchen recipes

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Slow cooker carrot tea bread bakes a moist cinnamon-spiced loaf with grated carrots and toasted pecans inside the crockpot. A no-oven quick bread for hot weather or busy kitchens.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Bohemian chicken and dumplings with paprika-marjoram gravy and handmade bread dumplings cooked in the chicken stock. A Czech comfort food classic that's been warming kitchens for generations.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

Copycat Orange Julius blender drink with fresh orange juice, dry milk powder, sugar, vanilla, and crushed ice. The frothy mall-court classic in 10 minutes from kitchen ingredients you already own.

Buttery pecan snowball cookies rolled in sugar while warm, made with just six ingredients. A treasured Christmas cookie recipe passed down from Mother's kitchen to yours.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

A pantry-friendly quiche with canned tuna, Swiss cheese, and a creamy egg custard spiked with Worcestershire and nutmeg. Dinner from what's already in your kitchen.

Restaurant-style veal francese with Parmesan-breaded scaloppine fried crisp, bathed in a sherry-Marsala-lemon sauce, and crowned with prosciutto. Sabatino's signature in your kitchen.

A rich Mughlai-style balti with chicken simmered in ghee, cardamom, cinnamon, and a silky egg-cream-almond sauce. Royal Indian cooking in your own kitchen.

Homemade bath oil soak with milk, yogurt, eggs, butter, peach juice, and witch hazel. A moisturizing Cleopatra-style milk bath you can make from kitchen staples.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

Traditional Middle Eastern shawrbat adas, a hearty lentil and vermicelli soup with cumin, garlic, and fresh cilantro. Warming, deeply spiced, and a staple of Levantine kitchens.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.